Eating Bird Food · by Brittany Mullins★ 5.0 (4)
Dill Pickle Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 49%
CARBS 5G11% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 5G26% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chicken salad made with Greek yogurt, dill pickles, and mustard instead of mayo. High in protein and ready in minutes, it's ideal for meal prep and light lunches.
mainamericansaladchickengluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 cups shredded chicken
- ½ cup chopped dill pickles
- ¼ cup diced red onion
- ½ cup plain Greek yogurt (I used full-fat)
- 2 Tablespoons pickle juice
- 1 Tablespoon fresh dill (chopped or 1 teaspoon dried dill)
- ½ Tablespoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon fine sea salt
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 49%
CARBS 5G11% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 5G26% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 570mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.